Description
A vibrant tequila cocktail with sweet crème de cassis, spicy ginger, and a dash of bitters for a balanced, refreshing, and intriguing drink.
Ingredients
Scale
- 2 oz Tequila Blanco (good quality recommended)
- 1 oz Fresh Lime Juice (freshly squeezed)
- ½ oz Crème de Cassis
- ½ oz Ginger Syrup (homemade or store-bought)
- 2–3 Dashes Angostura Bitters
- Lime wedge or wheel, for garnish
- Ice cubes
- 1 cup Water
- 1 cup Granulated Sugar
- 4 oz Fresh Ginger, peeled and thinly sliced
Instructions
- In a saucepan, combine water, sugar, and sliced ginger.
- Bring to a simmer over medium heat, stirring until sugar dissolves.
- Reduce heat to low and simmer for 15-20 minutes, allowing ginger flavor to infuse.
- Remove from heat and let cool completely (about 1 hour).
- Strain through a fine-mesh sieve or cheesecloth.
- Store in an airtight container in the refrigerator for up to 2 weeks.
- Fill a cocktail shaker with ice cubes.
- Add tequila blanco, fresh lime juice, crème de cassis, ginger syrup, and Angostura bitters to the shaker.
- Close the shaker tightly and shake vigorously for 15-20 seconds.
- Strain into a chilled coupe or rocks glass filled with ice.
- Garnish with a lime wedge or wheel.
Notes
- Use high-quality tequila for the best flavor.
- Freshly squeezed lime juice is essential.
- Adjust the amount of ginger syrup to your preferred sweetness.
- For a spicy kick, add a thin slice of jalapeño to the shaker.
- To make a mocktail, omit the tequila and replace it with sparkling water or club soda.
- Experiment with different tequilas or berry liqueurs for variations.
- Chill your glassware for a colder drink.
- Shake well to properly chill and mix the ingredients.
- Strain carefully to remove any ice shards or fruit pulp.
- Serve immediately for the freshest flavor.
- Prep Time: 5 minutes
- Cook Time: 20 minutes